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Serves: 4
1
large (3 pounds) whole chicken, cut into eight pieces
2 cups flour
2
teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne
pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2
teaspoon dry thyme
2 eggs
2 cups of milk
Canola oil for frying
Thoroughly wash the chicken pieces and reserve on paper towel to dry.
Combine the flour with half (one teaspoon) of the salt and place in a large
bowl and reserve.
Combine all remaining dry spices and herbs in a small
bowl. Season chicken pieces and mix well.
In a separate bowl combine the
two eggs with the milk and whisk. Dip the chicken in the milk and egg mixture
and then into the flour.
Repeat and reserve the chicken pieces.
Using a
deep fryer or a large cast iron pan with high sides, fill the pan until it is
almost half filled with the oil.
Heat the pan over medium high.
Place 4
pieces of the chicken into the pan and let them cook for 6 to 8 minutes. Turn
the chicken over and cook another 6 - 10 minutes or until the chicken reaches
an internal temperature of 165 degrees. Remove the chicken and reserve.
Fry
the last four pieces of chicken in the same manner. Serve the chicken warm.
